Daisy Macarons

STEP 1: PREPARE THE TRAYS AND DRY MIX

Trace eighteen evenly spaced circles (about 4 cm / 1.5 in) onto parchment as a piping guide, or use a silicone macaron mat; if piping directly into daisy shapes, draw a five-petal flower outline instead. Slide the template under a fresh sheet of parchment. Blitz the ground almonds and icing sugar together briefly in a food processor, then sift to remove any coarse pieces — a fine, lump-free mix gives macarons their smooth shells.

STEP 2: MAKE THE ITALIAN MERINGUE

Combine the caster sugar and water in a small pan and set over medium heat with a sugar thermometer. Meanwhile, put egg-white batch 2 and the cream of tartar in the bowl of a stand mixer. When the syrup reaches about 110°C (230°F), begin whisking the whites on medium speed to soft peaks. The moment the syrup hits 118°C (244°F), take it off the heat and pour it down the side of the bowl — not onto the whisk — in a slow, steady stream. Add the white gel colouring, raise to high speed and whip for 7–9 minutes until the meringue is stiff, glossy, brilliant white and cooled to barely warm.

STEP 3: MAKE THE ALMOND PASTE AND MACARONAGE

Stir egg-white batch 1 into the sifted almond-and-sugar mix to form a thick paste. Add roughly a third of the meringue and beat it in firmly to loosen the paste, then fold in the rest gently. This is the make-or-break stage: fold and smear the batter against the bowl until it flows like slow lava and a ribbon dropped from the spatula sinks back within about ten seconds. Under-mixed batter gives peaked, lumpy shells; over-mixed batter spreads flat and hollow.

STEP 4: PIPE, REST AND BAKE

Transfer to a piping bag fitted with the medium round nozzle. Pipe eighteen identical shells (plus a matching number of bases) using your template, keeping the nozzle vertical and the size consistent. Rap each tray firmly on the counter several times to release air bubbles, popping any with a cocktail stick. Rest at room temperature for 20–40 minutes, until a skin forms and the surface is dry to a light touch. Bake at 150°C (300°F) for 14–16 minutes, until the shells have risen with neat feet and do not wobble when nudged. Cool completely on the tray before lifting.

STEP 5: MAKE THE RASPBERRY MASCARPONE CREAM

Whisk the cold mascarpone, double cream and icing sugar together until just thickened to a pipeable consistency — stop the moment it holds a peak, as mascarpone splits if overworked. Fold through the freeze-dried raspberry powder and the optional sieved purée. Taste for bright acidity and add a touch more raspberry if needed. Chill in a piping bag.

STEP 6: MAKE THE SALTED CARAMEL

Melt the caster sugar in a clean, heavy pan over medium heat, swirling (not stirring) until it turns a deep amber. Off the heat, carefully whisk in the warmed double cream — it will bubble violently — then the butter and the flaky sea salt. Return briefly to a low heat to smooth it out, then cool until thick enough to pipe. It should be a contained, jammy caramel, not a runny sauce.

STEP 7: PIPE THE FONDANT-RING LIFT

Roll the white fondant into thin ropes about the thickness of spaghetti. Lay a fine ring of fondant around the inner edge of each base shell to build a low wall. This contains the filling and keeps the interior open rather than packed solid, lifting the bite from heavy to delicate. Work neatly — the ring should sit just inside the rim, invisible once sandwiched.

STEP 8: FILL AND ASSEMBLE

Pipe the raspberry mascarpone cream inside the fondant ring on each base, then add a small core of salted caramel in the centre so both flavours appear in every bite. Top with a matching shell and press very gently until the filling meets the edge of the ring. Avoid overfilling — the point of the technique is restraint inside.

STEP 9: DECORATE AS DAISIES

Roll the remaining white fondant thinly and cut petals (a daisy plunger cutter makes this quick), brushing the undersides with a dot of cooled boiled water and arranging them as white petals on the top shell. Tint a little fondant or royal icing with the yellow gel food colouring and finish each macaron with a small yellow centre. Keep the decoration crisp and uniform.

STEP 10: MATURE AND SERVE

Refrigerate the assembled macarons in an airtight box for at least a few hours, ideally 24 hours, to let the filling soften the shells into a melt-in-the-mouth texture. Bring back to cool room temperature for 15–20 minutes before serving so the flavours sing.